Sweet potato protein hydrolysates: antioxidant activity and protective effects on oxidative DNA damage-Reference-Cited by-同舟云学术

Sweet potato protein hydrolysates: antioxidant activity and protective effects on oxidative DNA damage

Published:2012-08-03 Issue:11 Volume:47 Page:2304-2310
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Miao¹,Mu Tai-Hua¹,Sun Min-Jie¹

Affiliation:

1. Laboratory of Fruit and Vegetable Processing; Institute of Agro-Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03103.x/fullpdf

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4. Role of oxidative stress in stem, cancer, and cancer stem cells;Dayem;Cancers,2010

5. Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: peptide identification and determination of enzyme specificity;Doucet;Journal of Agricultural and Food Chemistry,2003

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